Director of Food & Beverage

Job DetailsJob Location: Nobu PA - Palo Alto, CA 94301Position Type: Full TimeEducation Level: High SchoolSalary Range: $130,000.00 - $135,000.00 Salary/yearTravel Percentage: NegligibleJob Shift: Must Have Open AvailabilityJob Category: ManagementThe Director of Food & Beverage will oversee all food and beverage operations across the property while simultaneously managing the flagship Nobu Restaurant. This dual role requires exceptional leadership, a deep understanding of luxury hospitality, and the ability to uphold Nobu's world-renowned standards of culinary excellence and service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Oversee all food and beverage outlets including Nobu Restaurant, Lobby Bar, In-Room dining, banquets, catering, and all other F&B as needed
Develop and implement strategic plans to maximize revenue, profitability, and guest satisfaction
Create and manage annual budgets for all F&B departments
Monitor financial performance, analyze P&L and labor statements, and implement cost control measures
Assist with the development of the annual marketing plan and ownership presentations
Prepare the weekly forecast to utilize as a baseline for staffing in the restaurant, banquets, and catering 
Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups
Monitor budgets and payroll records. Review financial transactions to ensure expenditures are authorized and budgeted 
Hire, train, and develop F&B leadership team members across all outlets
Ensure compliance with health department regulations and maintain all necessary licenses
Collaborate with Executive Chef on menu development and pricing strategies
Work closely with Sales, Marketing, and PR to promote F&B offerings and special events
Prepare and conduct annual performance reviews in accordance with hotel policy, and inform management of any developments within the department
Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance
Review work procedures and operational problems to determine ways to improve service, performance, and safety 
Monitor food preparation methods, portion sizes, and garnishing/presentation of food to ensure food is prepared and presented in an acceptable manner 
Establish and enforce standards for personnel performance and customer service
Investigate and resolve complaints regarding food quality and/or service
Review/approve invoices for products and services related to the department; analyze variances and take corrective action where appropriate
Work with Executive Chef to maintain food and equipment inventories and keep inventory records
Order and purchase equipment and supplies
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control 
Monitor menu mix to determine which items are most profitable and which items should no longer be offered due to lack of popularity
Test prepared food by tasting and smelling to ensure palatability and flavor conformity. Visually inspect prepared food to ensure consistency in presentation and plating. Provide feedback to Executive Chef and kitchen staff as appropriate
Estimate food, liquor, wine and other beverage consumption to anticipate amounts to be purchased or requisitioned
Monitor employee and patron activities to ensure liquor regulations are strictly adhered to
Review and revise menus regularly as required
Consistently maintain a professional relationship with all personnel and guests while protecting the interests of the brand and hotel
Use purchasing and inventory knowledge to track costs, transfers, waste, promo and forecasting in all revenue centers for food and beverage. Monitor all purchases of materials and supplies
Approve menus in consultation with the Hotel General Manager, Executive Chef and Director of Finance. Review potential food and beverage menu options and develop new menus based on trends
Direct large annual events such as Mother’s Day, Valentine’s Day, holiday brunches, etc

OTHER

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination. 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all employees are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility. 

SUPERVISORY RESPONSIBILITIES

Responsible for the overall direction and coordination of the restaurant department. Carry out supervisory responsibilities in accordance with the organization's policies and applicab